Thai Noodles with Peanut Sauce

I love easy week night dinners and when I got the new 30 Minute Cooking From Frozen Cookbook by Carole Jones I was all in! No matter how hard I try, we always fall short for dinner during the week and end up scouring the freezer for something quick to make. Enter the 30 Minute Cooking From Frozen Cookbook.

The cookbook has 100 recipes that use frozen food – no thawing required, which is perfect for last minute meals. The recipes range from breakfasts like Peach Cobbler Oatmeal, Breakfast Tater Tot Casserole all the way to desserts like Lemon Raspberry Cheesecake Tartlets and Mint Brownie Waffle Sundaes. I really liked how all the recipes in the book are family friendly and really easy to follow.

For our first meal we decided to make this Vegetarian Thai Noodle with Spicy Peanut Sauce. While spicy is in the name, the dish came out not too spicy for my picky toddler – in fact she actually ate her whole plate and asked for seconds! This recipe was packed with flavor and a huge hit with our family that it’s now on our meal plan rotation.

Ingredients

• 3 (3-ounce) packages ramen noodles, seasoning discarded (I like to use these Halo Ramen Noodles that I found at Whole Foods)
• 2 (12-ounce) bags frozen broccoli florets
• 3 tablespoons sesame oil
• 3 cubes frozen crushed garlic (or 3 tsp fresh)
• 3 cubes frozen crushed ginger (or 3 tsp fresh)
• 1⁄4 cup soy sauce
• 1⁄3 cup peanut butter
• 1⁄4 cup Thai sweet chili sauce
• Juice of 1 medium lime
• 1⁄4 cup water
• 1 medium red bell pepper, cored, seeded, and thinly sliced
• 4 medium green onions, trimmed and chopped
• 1⁄4 cup chopped fresh cilantro
• 1⁄2 cup chopped peanuts

Instructions

1. In a medium pot, over high heat, bring 7 cups water to a boil. Add ramen and cook for 3 minutes. Drain and set aside. 
2. Cook broccoli in microwave according to package directions. Set aside. 
3. In a large skillet over medium-low heat, add oil, garlic, and ginger. Keep heat low and saute for 1 minute before adding soy sauce, peanut butter, chili sauce, lime juice, and water. Stir and allow sauce to heat through, about 2 minutes. 
4. Add bell pepper, onions, cilantro, broccoli, and noodles to the sauce and toss to coat. Top with peanuts and serve immediately. 

Recommended Side Dishes

This dinner is pretty filling so I like to serve this with a light salad on the side.

Freezer Food Staples to Keep on Hand

Some of my favorite things to keep stocked in our freezer are:

• Peas
• Corn
• Carrots
• Mixed veggies
• Green Beans
• Mixed fruit (we love berries!)
• Frozen crushed ginger
• Frozen crushed garlic
• Cauliflower rice

Is this Recipe Vegan?

Yes, this recipe is a plant based recipe and is vegetarian and vegan friendly!

Is the Peanut Sauce Spicy?

This recipe isn’t very spicy and is a family friendly recipe that even the pickiest eaters will gobble up. If you do want to add in some spice, add in 1/4 tsp (or more!) crushed red pepper to the sauce.

Do I need to thaw before cooking?

Nope! That’s the beauty of this cookbook – every recipe is made with ingredients straight from your freezer! No thawing required!

How to Store Leftovers

Leftovers should be stored in an airtight container for up to 5 days in the fridge. When you’re ready to eat, defrost in 1 minute increments in the microwave until the desired temperature.

If you want to freeze the recipe, place the cooled leftovers in an airtight container (or seal with a Foodsaver) and store for up to 6 months. Remove from the freezer a day before serving and place in the fridge to defrost. I like to double recipes and freeze half so we have a healthy option always available.

More Easy Dinner Recipes

Lentil Shepherd’s Pie

Vegan Lasagna Roll Ups

Cheesy Spinach Quiche with Cherry Tomatoes

Instant Pot Street Tacos

Southwest Quinoa Salad

Black Bean Burgers

Thai Noodles with Spicy Peanut Sauce

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Thai food provides a distinctive balance among sweet, sour, spicy, and salty ingredients, and these noodles are smothered in a sauce that highlights all four. Don’t let the word spicy intimidate you; this recipe features a subtle heat.

Carole Jones

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Equipment

• Non-Stick 3 Quart Saucepan with Lid
• Skillet Pan

Ingredients

• 3 3-ounce packages ramen noodles, seasoning discarded
• 2 12-ounce bags frozen broccoli florets
• 3 tablespoons sesame oil
• 3 cubes frozen crushed garlic or 3 tsp fresh
• 3 cubes frozen crushed ginger or 3 tsp fresh
• 1/4 cup soy sauce
• 1/3 cup peanut butter
• 1/4 cup Thai sweet chili sauce
• Juice of 1 medium lime
• 1/4 cup water
• 1 medium red bell pepper cored, seeded, and thinly sliced
• 4 medium green onions trimmed and chopped
• 1/4 cup chopped fresh cilantro
• 1/2 cup chopped peanuts

Instructions

• In a medium pot, over high heat, bring 7 cups water to a boil. Add ramen and cook for 3 minutes. Drain and set aside. 
• Cook broccoli in microwave according to package directions. Set aside. 
• In a large skillet over medium-low heat, add oil, garlic, and ginger. Keep heat low and saute for 1 minute before adding soy sauce, peanut butter, chili sauce, lime juice, and water. Stir and allow sauce to heat through, about 2 minutes. 
• Add bell pepper, onions, cilantro, broccoli, and noodles to the sauce and toss to coat. Top with peanuts and serve immediately. 

Notes

If you want more heat in your noodles, add 1⁄4 teaspoon of red pepper flakes to the sauce. 

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For more recipes like this one, be sure to check out 30 Minute Cooking From Frozen Cookbook: 100 Delicious Recipes That Will Save You Time and Money – No Pre-Thawing Required! by Carole Jones available now on Amazon

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